Pages

Saturday, April 7, 2012

Hawaiian style Mango bread

Everytime I make mango bread, it always brought back some fond memories of my college days at Chaminade in Honolulu. I can still see that big mango tree behind the Chapel and how the "girls" would sneak mango off the trees and sweet smell of mango bread from our community kitchen... (Use your imagination what we did :P)

There were a big mango sales at Whole Foods. Good mango was hard to come by last year, I was excited to see something that resembled good produce. I bought a case. I picked one that was not quite ready since I was supposed to be cooking for a women retreat next week.

Mango bar was one of the dessert I need to make the filling this week. I had more than enough mango since they all ripened at the same time.

My hanai sister Kawailani was looking for my mango bread recipe. She thought it was posted here. Well, I forgot. With all these extra mangoes, making some bread would be a great idea. The only issue with my recipe it was very moist and the bread didn't freeze very well. I remember how mushy it got when we packed it for our cross country drive to CA. I did some research. I found a recipe by Sam Choy, my favorite local chef of all time. I did a little of modifying and here it is. It's still very moist. I finely chopped 1/2 the mango into small piece to make the bread more mangoie, while the other 1/2 were in big pieces to show off the fruit. I also changed the cake flour in the original recipe to regular flour, just to give the bread a firmer texture.